In a small bowl, beat together the cream cheese, lemon zest and juice, vanilla extract, and maple syrup until smooth and creamy.

Spoon dollops of the filling, about 2 teaspoons each, onto a parchment-lined tray. Flatten slightly with the back of a spoon.

Transfer the tray to the freezer and chill until the filling is firm enough to handle, about 10 minutes.

In a large bowl, whisk together the eggs, vanilla extract, maple syrup, and Greek yogurt until smooth.

Stir in the almond flour until a soft, slightly tacky dough forms.

Gently fold in the blueberry jam to create a marbled swirl. Do not overmix or the dough will turn fully purple.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop a small ball of dough and flatten it slightly in your palm.

Place one portion of the chilled filling in the center, fold the dough around it to seal, then gently flatten into a thick cookie shape.

Repeat with the remaining dough and filling.

Bake for 15 minutes, until the edges are just beginning to turn golden.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.